Holiday Springerle Shortbread Cookies
These exquisite Springerle Shortbread Cookies offer both tradition and flavor, originating from the 1600’s in Bavaria, Switzerland, and Alsace, France. With intricate designs and wonderful flavors, these cookies are perfect for any festive occasion. Their flavor enhances over time, making them a lovely gift that stays fresh for months. A timeless classic brought to you by House on the Hill, these cookies balance both beauty and taste with ease.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
baker's ammonia
1/2 teaspoon (null)
milk
2 tablespoons (for dissolving ammonia)
eggs
6 large (room temperature)
powdered sugar
6 cups (sifted)
unsalted butter
1/2 cup (softened but not melted)
salt
1/2 teaspoon (null)
anise
1/2 teaspoon (or 3 teaspoons fruit flavored oils)
cake flour
2 lbs (sifted)
grated orange or lemon rind
optional (enhances traditional or citrus flavors)
flour
as needed (for dusting surface)
Instructions
1
In a small bowl, dissolve the baker’s ammonia in milk and set aside for 1 hour.
2
In a large mixing bowl, beat the eggs until they are thick and have a lemon color, about 10 minutes using a stand mixer or longer if using a hand mixer.
3
Slowly add powdered sugar to the eggs, mixing gradually until the mixture is smooth and well combined.
4
Add the softened butter and continue to beat the mix until it becomes creamy.
5
Stir in the dissolved hartshorn mixture, salt, chosen flavorings, and grated citrus peel, blending well.
6
Gradually incorporate as much of the cake flour as possible using the mixer, then manually stir in any remaining flour to form a stiff dough.
7
On a floured surface, knead the dough, adding more flour as necessary until it reaches an appropriate consistency for molding.
8
Roll the dough out to approximately 1/3 inch thickness on a floured surface.
9
Using a pastry brush, dust springerle molds with flour, then press them thoroughly into the dough to create designs.
10
Cut out the molded designs using a knife, pizza cutter, or appropriate shape cutter.
11
Arrange cookies on a kitchen towel and let them dry for 2 to 24 hours, uncovered.
12
Preheat your oven to a temperature range of 225°F to 325°F.
13
Bake the cookies on a greased or parchment-lined baking sheet until the bottoms are barely golden, taking about 10 to 25 minutes depending on cookie size.
14
Allow the cookies to cool completely on a wire rack before storing them in tins.
15
Store in airtight tins; these cookies will improve in flavor over time and can be made ahead in October or November for Christmas consumption.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Holiday Springerle Shortbread Cookies?
They are traditional, exquisite cookies known for their intricate designs and flavors that originate from the 1600s in Bavaria, Switzerland, and Alsace.
Where did Springerle cookies originate?
These cookies have their origins in the 1600s in Bavaria, Switzerland, and Alsace, France.
What is the unique ingredient used for leavening in this recipe?
The recipe uses baker's ammonia, also known as hartshorn, which is dissolved in milk before use.
How long should I beat the eggs for this recipe?
You should beat the eggs for about 10 minutes using a stand mixer, or longer if you are using a hand mixer, until they are thick and lemon-colored.
Should I use granulated sugar or powdered sugar?
This recipe specifically requires 6 cups of sifted powdered sugar for a smooth mixture.
What type of flour is best for Springerle Shortbread?
The recipe calls for 2 lbs of sifted cake flour to achieve the correct texture.
How do I prepare the baker's ammonia?
Dissolve 1/2 teaspoon of baker's ammonia in 2 tablespoons of milk and let it set for 1 hour before adding it to the mix.
Can I substitute the anise flavor?
Yes, you can substitute the 1/2 teaspoon of anise with 3 teaspoons of fruit-flavored oils.
What is the purpose of adding citrus rind?
Adding grated orange or lemon rind is optional but helps to enhance the traditional or citrus flavors of the cookie.
How thick should I roll the dough?
The dough should be rolled out to a thickness of approximately 1/3 inch on a floured surface.
How do I prevent the dough from sticking to the molds?
Use a pastry brush to dust the springerle molds with flour before pressing them into the dough.
How do I create the designs on the cookies?
Press the floured springerle molds thoroughly into the rolled-out dough to create the intricate designs.
What should I use to cut the cookies?
You can use a knife, a pizza cutter, or an appropriately shaped cutter to cut out the molded designs.
Why do the cookies need to dry before baking?
Drying the cookies uncovered for 2 to 24 hours helps to preserve the molded design during the baking process.
What is the baking temperature for Springerle cookies?
The oven should be preheated to a temperature range between 225°F and 325°F.
How long do these cookies need to bake?
Baking time ranges from 10 to 25 minutes depending on the size of the cookies.
How can I tell when the cookies are finished baking?
The cookies are done when the bottoms are barely golden.
Do these cookies need to cool on the baking sheet?
No, they should be allowed to cool completely on a wire rack before being stored.
How should these cookies be stored?
Store the cookies in airtight tins to keep them fresh and allow the flavor to develop.
How long do Holiday Springerle Shortbread Cookies stay fresh?
These cookies stay fresh for months and their flavor actually improves over time.
When is the best time to make these for Christmas?
They can be made ahead in October or November to be ready for consumption at Christmas.
What is the consistency of the dough before molding?
The dough should be stiff. You should knead it on a floured surface until it reaches an appropriate consistency for molding.
Can I use a mixer for the entire flour incorporation process?
You should incorporate as much flour as possible with the mixer, but the final portion should be stirred in manually.
Is the butter melted or softened?
The butter should be softened but not melted before being beaten into the mixture.
Should the eggs be at room temperature?
Yes, the recipe specifies using 6 large eggs at room temperature.
What color should the egg and sugar mixture be?
The mixture should be thick and have a lemon color after thorough beating.
How many ingredients are in this recipe?
There are 10 ingredients including the optional citrus rind and flour for dusting.
Are these cookies suitable for gifting?
Yes, because they are beautiful and stay fresh for months, they make lovely gifts.
What should I use to line the baking sheet?
You can use a greased baking sheet or one lined with parchment paper.
Who provided this specific recipe?
This timeless classic recipe is brought to you by House on the Hill.